Mexican Chicken Casserole

I pulled this recipe from All You Magazine. My picture does not do it justice. The magazine picture looks better but mine is not as thick since I went with lower fat ingredients. Really tastes much better than it looks.

Things I changed up in this recipe were to make it lower in fat and more convenient. I used a 12 oz can of chicken instead of cutting one up. I used fat free cream cheese and 2% Mexican cheese. A can of chopped tomatoes instead of a fresh tomato. The tortilla was a low carb tortilla. I took it down to 7 weight watcher points under the points plus program. This serves 4 people and they are pretty large servings.

Mexican Chicken Casserole

Ingredients:

12 oz boneless, skinless chicken breasts cut into bite size pieces
1 tsp. taco seasoning
1 red or green bell pepper, seeded and chopped
1 ½ cup salsa
2 oz cream cheese
1 – 15 oz can of black bean
1 tomato chopped
2 – 6inch whole-wheat tortillas
½ cup shredded Mexican cheese

Directions:

1. Preheat oven to 375 degrees. Warm large nonstick skillet over medium heat; mist with cooking spray. Add chicken and taco seasoning. Cook stirring for 2 minutes.

2. Add bell peppers and cook for 2 minutes; stirring occasionally.

3. Stir in salsa and cook for an additional 2 minutes.

4. Add cream cheese. Cook, stirring constantly until melted and blended; about 2 minutes.

5. Stir in beans and tomatoes.

6. Spoon 1/3 of mixture into an 8 inch square baking dish. Cover with 1 tortilla, then spoon in ½ of remaining chicken mixture and ½ of cheese. Top with remaining tortilla and chicken mixture.

7. Cover and bake until heated through, about 20 minutes. Uncover and sprinkle with remaining cheese. Bake uncovered until cheese is melted. About five minutes longer.

Per Serving: 377 cal. 12g fat. 77mg Chol. 11g fiber. 34g Protein. 34g Carbs. 1364mg Sod.